RECIPE DETAILS
Item ID: 1982108
Serving Description: 3 Ounces
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, K-8
Allergens: None
RECIPE DETAILS
Item ID: 1982108
Serving Description: 3 Ounces
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, K-8
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
-
Prepare the sweet and sour sauce:
a. Wash and mince the ginger.
b. Using an immersion blender or blender, mix together the ketchup, honey, soy sauce, vinegar, and minced ginger.
c. Set aside for later use. -
Preheat oven to 375°F.
Preparation
-
Drain tofu and cut each block into 1-oz portions.
-
Arrange pieces close together (not overlapping) on parchment-lined hotel pans.
-
Pour the sweet and sour sauce over the tofu and spread evenly.
-
Bake at 375°F for about 15–20 minutes, until the internal temperature reaches 140°F.
-
Hold hot until service at 140°F or higher.
Serving
Serving = 3 oz
Recipe Source
Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 87.75 kcal |
| Total Fat | 2.36 gm |
| Saturated Fat | 0.36* gm |
| Trans Fat | 0.00* gm |
| Sodium | 64.78 mg |
| Carbohydrates | 11.09 gm |
| Fiber | 0.13* gm |
| Sugars | 9.52* gm |
| Added Sugars | 8.38* gm |
